Appetizer: Sausage Recipe

Prepare sausage

Place the removed sausage meat into a large bowl. Add chopped sage, chopped thyme, crushed red pepper, minced garlic, 2 tsp kosher salt, and 1/2 tsp black pepper. Mix gently with your hands until ingredients are evenly distributed.

Sauté vegetables

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add diced onion and red bell pepper and cook 4–5 minutes until softened. Add sliced mushrooms and cook another 3–4 minutes until mushrooms release moisture and begin to brown. Season the vegetables lightly with the remaining 1 tsp kosher salt and remaining 1/2 tsp black pepper. Remove from heat and let cool 5 minutes.

Add the cooled sautéed vegetables to the sausage mixture and fold gently to combine.

Bind and shape

To the sausage and vegetable mixture add 3 tablespoons Panko, 1 large egg, and 2 tablespoons grated Parmesan. Mix until evenly combined but do not overwork the meat. If the mixture feels too wet, add another tablespoon of Panko. Taste a small raw pinch for seasoning (optional) and adjust salt/pepper as needed.

Form the mixture into 18 small bite-size meatballs (about 1 tablespoon of mixture each) for an appetizer portion. Place formed meatballs on a parchment-lined tray.

Bake option (healthier)

Preheat oven to 400°F (200°C). Brush a baking sheet or a rack set over a sheet with 1 tablespoon olive oil. Arrange meatballs with space between them and bake 12–15 minutes until internal temperature reaches 160°F (71°C) and edges are golden. For a slightly crisp exterior, broil 1–2 minutes at the end, watching carefully to avoid burning.

Pan-sear option (crispier exterior)

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add meatballs in a single layer without crowding. Cook 2–3 minutes per side, rotating to brown evenly, then reduce heat to medium and continue cooking 6–8 minutes, turning occasionally, until cooked through (160°F / 71°C). Drain on paper towels.

Transfer meatballs to a serving platter. Sprinkle with chopped fresh parsley and grated Parmesan if desired. Serve hot with lemon wedges and warm marinara sauce for dipping.

Yield: about 18 appetizer meatballs. Store leftovers in an airtight container in the refrigerator up to 3 days.